Roasted Veggie Soup
A cozy and comforting roasted veggie soup perfect for chilly days, filled with vibrant flavors and hearty ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups Carrots, peeled and chopped
- 3 cups Butternut squash, cubed
- 1 Onion, sliced
- 4 cups Vegetable broth (or chicken broth)
- 2 tablespoons Olive oil
- Salt, to taste
- Pepper, to taste
- Fresh herbs (optional, e.g., thyme or parsley)
Instructions
- Preheat your oven to 400°F (200°C). Prepare your veggies by peeling and chopping them into uniform sizes.
- Toss the veggies in a bowl with olive oil, salt, and pepper.
- Spread the veggies onto a baking sheet in a single layer and roast for 25-30 minutes.
- Blend the roasted veggies with 3-4 cups of broth until smooth.
- Heat the blended soup in a pot and adjust the consistency with more broth if needed.
- Serve the soup in bowls topped with fresh herbs and a swirl of olive oil.
Notes
Serve with hearty bread or grilled cheese croutons for extra delight. Adjust salt and seasoning as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: soup, roasted vegetables, cozy meal, vegan recipe, comfort food